cans and gently shake until the fruit is well saturated
with the juice and falls by its own weight to the bottom, or low enough
to be entirely covered with the liquid.

TO CAN RASPBERRIES, BLACKBERRIES, AND OTHER SMALL FRUITS.--Select
none but good, sound berries; those freshly picked are best; reject any
green, over-ripe, mashed, or worm-eaten fruit. If necessary to wash the
berries, do so by putting a quart at a time in a colander, and dipping
the dish carefully into a pan of clean water, letting it stand for a
moment. If the water is very dirty, repeat the process in a second
water. Drain thoroughly, and if to be cooked previous to putting in the
cans, put into a porcelain kettle with a very small quantity of water,
and heat slowly to boiling. If sugar is to be used, have it hot, but do
not add it until the fruit is boiling; and before doing so, if there is
much juice, dip out the surplus, and leave the berries with only a small
quantity, as the sugar will have a tendency to draw out more juice, thus
furnishing plenty for syrup.

Raspberries are so juicy that they need scarcely more than a pint of
water to two quarts of fruit.

The fruit may be steamed in the cans if preferred. When thoroughly
scalded, if sugar is to be used, fill the can with a boiling syrup made
by dissolving the requisite amount of sugar in water; if to be canned
without sugar, fill up the can with boiling water or juice.

Seal the fruit according to directions previously given.

TO CAN GOOSEBERRIES.--Select such as are smooth and turning red,
but not fully ripe; wash and remove the stems and blossom ends. For
three quarts of fruit allow one quart of water. Heat slowly to boiling;
cook fifteen minutes, add a cupful of sugar which has been heated dry
in the oven: boil two or three minutes longer, and can.

TO CAN PEACHES.--Select fruit which is perfectly ripe and sound,
but not much softened. Free-stone peaches are the best. Put a few at a
time in a wire basket, and dip into boiling water for a moment, and then
into cold water, to cool fruit sufficiently to handle with comfort. The
skins may then be rubbed or peeled off easily, if done quickly, and the
fruit divided into halves; or wipe with a clean cloth to remove all dirt
and the wool, and with a silver knife cut in halves, remove the stone,
and then pare each piece, dropping into cold water at once to prevent
discoloration. Peaches cut before being pared are less likely to break
in pieces